Learn how to make the BEST Blueberry Crumble! You'll love this fresh blueberry dessert's bright, lemony flavor, the buttery crumb topping, and the fact that it's so easy to prepare. This is the perfect summer treat!
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Ginnie's Take
My fridge is bursting with berries. I just can't resist them, especially sweet, juicy blueberries! I'm always looking for different ways to use them, and this mouthwatering Blueberry Crumble is recipe I've returned to many times. If you're a blueberry fan too, this recipe is for you! It is absolutely loaded with fresh berries, and the buttery topping has a wonderful texture and flavor. This luscious dessert is so delicious, and best of all, so easy to make!
Why You'll Love This Recipe
- Delicious - This crumble is a must-make for blueberry lovers! Baking the berries concentrates their sweet flavor, and the crunchy crumb top is so delish.
- Simple to Prepare - Just mix the topping and filling ingredients, layer them in a baking dish, and bake. No special equipment or fancy techniques necessary!
- Basic Ingredients - Apart from the fresh berries and lemon, this recipe relies on basic pantry ingredients. You probably have most (if not all) of them already in your cupboard!
Jump to:
Ingredients
You need just a few simple ingredients to make this delightful dessert:
- Berries - You'll need some blueberries, of course, and this recipe uses a lot of them! Choose the freshest, sweetest berries you can find for the best flavor.
- Sugar - The filling is sweetened with granulated sugar.
- Lemon - Blueberries and lemon are a match made in heaven. You'll use lemon zest and juice in the filling, and the sunny flavor really brightens this recipe.
- Cornstarch - A little cornstarch helps to thicken the berry juices.
- Topping - This recipe is made with my favorite Crumble Topping. It has a nice crunch and warm, buttery flavor, and it's quick to prepare with all-purpose flour, brown sugar, ground cinnamon, salt, and unsalted butter. Feel free to substitute my Oat Crisp Topping if you prefer oatmeal in your topping.
This recipe is naturally vegetarian and nut free, and you can easily make it vegan, dairy free, and gluten free with a few simple swaps. Check out the Variations section below for tips.
You'll Also Need
Grab a couple bowls (this mixing bowl set is great, if you need one), a whisk, and a large mixing spoon. You'll also need an 8 x 8-inch baking dish (I love my Emile Henry square baker), and I recommend using a zester for the lemon. This microplane zester is one of my most used kitchen tools!
How to Make Blueberry Crumble
It couldn't be easier to make this mouthwatering crumble with blueberries! You'll find a detailed recipe card below, but here's a quick overview of the steps:
- Prepare topping. Start by combining the flour, brown sugar, cinnamon, and salt. Stir in the butter, and the mixture should clump together. Set the topping aside while you prepare the filling, so it can firm up.
- Make filling. Next, you'll mix the blueberries, sugar, cornstarch, lemon juice and zest, and salt together.
- Add blueberries to baking dish. Spread the blueberry filling in your baking dish. Then scrape in any sugar from the bowl. Tip: The pan will be pretty full, but the blueberries will sink a bit as they cook.
- Top with crumble. Use your hands to crumble the topping over the blueberries. Tip: For a prettier dessert, leave about an inch of blueberries visible around the edges.
- Bake. Transfer the crumble to your oven, then bake until the topping is browned and the fruit filling is bubbling. Tip: Before serving, let the dessert rest for about 30 minutes so it can cool off, and the fruit juices can thicken.
So simple, right? And it tastes amazing, too. You are going to fall in love with this delectable Blueberry Crumble!
Variations
This fresh blueberry dessert is perfect as-is! If you can't resist customizing things though, here are some ideas to try:
- Fruit - Pair the blueberries with other fruits, such as apples, raspberries, peaches, blackberries, strawberries, nectarines, cherries, or apricots.
- Topping - Prefer oats in your crumbles? No problem! Simply use my Oatmeal Crumble Topping instead.
- Spices - Add warm spices to the blueberry filling. Ginger and cardamom are especially tasty with these berries, but cinnamon and nutmeg will also work great.
- Vegan + Dairy Free - To make this recipe vegan and dairy free, use your fave plant based butter and vegan sugar in the topping and filling.
- Gluten Free - For a gluten free version, use a measure for measure GF flour (I like King Arthur) for the topping.
Serving Suggestions
While this Blueberry Lemon Crumble is delicious served plain, it's even tastier when topped with a scoop of vanilla ice cream or a dollop of whipped cream. And I recommend eating this dessert warm for the coziest flavor!
Storage
Wrap leftovers tightly (or transfer them to an airtight container), then store in your refrigerator. The crumble will stay fresh for up to four days, however it will have the best texture when eaten within a day or two. Any longer, and the fruit juices will soften the topping. Tip: Leftovers are extra delicious when you reheat them gently in your microwave before serving.
Related Recipes
If you enjoyed this recipe, make sure to try my Triple Berry Crumble next! And check out my other crisps and crumbles, too:
- The warm flavor of this Ginger Pear Crumble is absolutely irresistible.
- Bookmark this mouthwatering Apple Cranberry Crisp for fall!
- This yummy Nectarine Crumble recipe is a favorite with Hello Little Home readers.
- Are you a rhubarb fan? Then you have to try this Rhubarb Crumble and this Strawberry Rhubarb Crisp!
- During stone fruit season, I recommend making this Peach Crumble and this Peach Crisp on repeat!
Looking for more blueberry recipes? Try my easy Blueberry Refrigerator Jam, delicious Blueberry Compote (perfect for topping for ice cream and cakes), scrumptious Banana Blueberry Bread, or my creamy Blueberry Overnight Oats recipe!
Frequently Asked Questions (FAQs)
Crumbles, crisps, and cobblers are all baked fruit desserts. The difference is in the topping: crumble toppings are made without oats; crisp toppings contain oats; and cobblers have a biscuit-like topping.
No, you do not need to refrigerate this Blueberry Crumble, as long as you eat it within a day. However, if your home is warm (during summer, for example), or if you're not able to eat the dessert within 24 hours, then I would recommend storing it in your refrigerator.
Definitely! To make this Blueberry Crumble with oats, simply substitute my Oat Topping for the crumble in the recipe card.
Blueberry Crumble
Ingredients
- 1 tablespoon butter (for buttering baking dish)
For Crumble Topping:
- ¾ cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
For Filling:
- 8 cups fresh blueberries
- ½ cup granulated sugar
- 3 tablespoon cornstarch
- 1 lemon, zested and juiced
- pinch kosher salt
Equipment
- 8 x 8-inch Baking Dish
Instructions
- Preheat oven to 350°F (175°C). Butter an 8 x 8-inch baking dish; set aside.
Prepare Topping:
- Whisk together flour, brown sugar, cinnamon, and salt in a medium bowl.
- Stir melted butter into flour mixture, pressing it together until it clumps. Set aside while you make the filling.
Prepare Filling:
- Combine blueberries, granulated sugar, cornstarch, 1 tablespoon lemon juice (save the rest for something else), lemon zest, and salt in a large bowl. Mix well.
Assemble + Bake:
- Transfer blueberry mixture to prepared baking dish, spreading in an even layer. Scrape any juice / sugar remaining in the mixing bowl into the baking dish.
- Using your hands to crumble topping over berries.
- Bake until topping is browned and blueberry filling is bubbling, about 45 to 50 minutes.
- Let cool at least 30 minutes, then serve plain or topped with ice cream. Enjoy!
Notes
Nutrition
